Yield: 4 Servings
Measure | Ingredient |
---|---|
12 ounces | Elbow macaroni |
1 \N | Sma bunch broccoli, cut in bite-size |
2 tablespoons | Olive oil |
1 medium | Onion, chopped |
6 ounces | Smoked ham, diced |
2 \N | Cloves garlic, finely chopped |
½ teaspoon | Salt |
⅛ teaspoon | Black pepper |
2 cups | Sharp cheddar cheese, shredded |
Cook macaroni in large pot of boiling water following package directions.
Stir in broccoli 2 minutes before end of cooking.
Meanwhile, heat oil in large, deep, nonstick skillet over medium-high heat.
Add onion and ham; cook, stirring, until onion has softened, about 2 minutes. Add garlic; season with salt and pepper.
Drain pasta and broccoli, reserving ¼ cup water; toss in bowl with ham mixture and cheddar. Add 3 tbsp water, more if needed.
Recipe by: Family Circle - 4/22/97 Posted to MC-Recipe Digest V1 #622 by The Taillons <taillon@...> on May 29, 1997